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What is the deer process?

Begin skinning your deer by making a cut down the back of the hind legs. Be careful not to cut the Achilles tendon, as you will hang the deer from that at a later stage. After you have made the incision, you can start to pull the skin down the leg, like removing a sock. Keep the meat as clean as possible.

Should you wash deer meat before you freeze it?

Before you store venison, make sure its clean. Remove as much dirt, leaf litter and hair as possible. And if you must wash the meat, pat it completely dry. Moisture prevents vacuum-sealable bags from grabbing onto the surface of meat properly; after a few weeks, the vacuum will release and invite freezer burn.

How do you clean and freeze deer meat?

Cut and package the meat into meal-size portions (about one pound). Use heavily waxed paper, freezer wrap, heavy-duty aluminum foil, vacuum bags, or plastic freezer storage bags for meat storage. Wrap meat tightly, and remove all air from the bag before sealing.

How do you clean deer meat before freezing?

Remove the animals entrails and do everything within your power to minimize contact between the mess and the meat. This means paying attention to your hands and knife blade to avoid cross contamination. It doesnt hurt to rinse the deers body cavity with cold water to remove nasty visible debris.

What do you need for processing deer?

Before diving in, make sure you have the right tools. Gambrel. A gambrel suspends the deer in the air to make the process easier. Knife Set. A quality set of sharp knives is most important. Knife Sharpener. Meat Grinder. Scale. Dehydrator. Sausage Maker Attachment. Vacuum Sealer.

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